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Gruyère & Thyme Italian Focaccia Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 18 servings

Description

This Gruyère & Thyme Italian Focaccia is a beautifully fluffy bread featuring a rich blend of melted Gruyère cheese, aromatic fresh thyme, and a crispy golden crust. Perfect as a snack or accompaniment to a meal, this focaccia balances savory cheese and fragrant herbs with a tender, olive oil-infused crumb and a dimpled, crispy top.

Ingredients

Focaccia Dough

  • 6 1/4 cups bread flour
  • 2 teaspoons instant dry yeast
  • 2 cups warm water (105°F–115°F or 40°C–46°C)
  • 1 tablespoon granulated sugar
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 4 teaspoons fine sea salt

Focaccia Topping

  • 1/4 cup extra virgin olive oil (plus more for greasing the sheet pan)
  • 1/4 cup room temperature water
  • 7 ounces Gruyère cheese, sliced into small cubes
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons Maldon sea salt flakes

Instructions

  1. Make the Dough: In a stand mixer fitted with a dough hook, combine bread flour and instant dry yeast. On medium low speed, slowly add the warm water in three batches, allowing the flour to absorb the liquid completely before each addition.
  2. Add Sugar: Add granulated sugar to the mixture and mix thoroughly to combine.
  3. Incorporate Olive Oil: Gradually pour the extra virgin olive oil (1/2 cup plus 2 tablespoons) into the center of the dough in four batches, mixing on medium low speed. Give the dough time to absorb each addition, flipping it with a silicone spatula to aid kneading. Once all the oil is added, mix in the fine sea salt thoroughly until all oil is absorbed.
  4. Knead Dough: Increase mixer speed to high and knead for 1–2 minutes until you hear a popping sound and the dough wraps around the hook, resulting in a smooth but very sticky texture.
  5. First Rise: Shape the dough into a tight ball and place it into an oiled bowl three times its size. Cover with plastic wrap and let it rise in a warm, draft-free environment until tripled in size. Rising time may vary depending on room temperature.
  6. Prepare Folding Pan: Generously oil a 12 x 18 inch light-colored sheet pan with extra virgin olive oil on bottom and sides. Transfer the dough to the pan and use gravity to gently stretch it to the pan edges. If it retracts, let it rest 10 minutes before continuing to stretch.
  7. Mix Topping Liquid: Whisk together 1/4 cup room temperature water and 1/4 cup extra virgin olive oil in a small bowl.
  8. Shape and Top Dough: Using fingertips, create indentations all over the dough surface. Evenly pour the water and oil mixture over the dough. Sprinkle the small cubes of Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes evenly across the top.
  9. Proof Dough: Cover the sheet pan loosely with plastic wrap and let the dough proof in a warm (75°F–80°F or 24°C–27°C), draft-free area until tripled in size, about 60 minutes.
  10. Preheat Oven: Position oven rack in the upper-middle slot and preheat oven to 430°F (220°C).
  11. Bake Focaccia: Remove plastic wrap carefully without displacing the dough. Bake for 25–30 minutes until the top is golden brown and crisp.
  12. Cool Bread: Transfer focaccia to a cooling rack and cover with a tea towel. Let it cool to room temperature before removing from the pan and slicing.
  13. Reheat to Serve: When ready to serve, preheat oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake for 18–20 minutes until warmed through and crunchy on the outside.

Notes

  • Ensure water temperature is between 105°F–115°F to activate the yeast properly without killing it.
  • The dough is very sticky; using a silicone spatula for folding and incorporating oil helps manage the texture.
  • Using a light-colored sheet pan prevents excessive browning on the bottom of the focaccia.
  • Allow the dough to stretch naturally and rest if it springs back when shaping.
  • Proofing in a warm, draft-free environment is crucial for proper rising.
  • Baking times may vary slightly depending on your oven; look for a golden brown crust and crisp top.
  • Reheating focaccia before serving maintains its delightful crunchy texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes plus 20 minutes reheating
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/gruyere-and-thyme-italian-focaccia-recipe/